------------------------SHORT RIBS------------------------ 4 lb Beef Chuck Shrot Ribs * 10 1/2 oz Condensed Beef Broth 1 c Coarsely Chopped Onion 1 c Water 4 Whole Peppercorns 2 ts Worcestershire Sauce 1 Clove Garlic, Crushed 1/2 ts Dried Majorum Leaves Horseradish Sauce 3 tb Unbleached Flour 1/2 c Water -------------------------GARNISHES------------------------- Tomato Wedges Sprigs Parsley ---------------------HORSERADISH SAUCE--------------------- 1/4 c Sour Cream 1 tb Prepared Mustard 2 1/2 tb Prepared Horseradish 1/8 ts Salt * Ribs should be cut into serving-size pieces. ~------------------------------------------------------ ~------------- ~-- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2-1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE: Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. -----
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